I wanted roasted veggies to go along with dinner tonight, as I’ve been trying to eat way more veggies. This turned out delicious; David liked it but the zucchini was a little soggy for him – I sliced them into about 1/2″ rounds, so perhaps next time slicing them thicker might keep them more al dente? Super easy and yet very flavorful and healthy. The perfect side dish!
Roasted Summer Vegetables
Serves 4
2 red bell peppers, cut into 1″ chunks
1 onion, cut into wedges
1 zucchini, cut into 1/2″ half rounds
1 cob of white corn
Olive oil, about 2 tablespoons
Preheat oven to 425 F.
Toss the peppers, onion and zucchini in olive oil in a glass baking dish. Salt and pepper and sprinkle with some garlic salt. Roast for about 10 minutes. While veggies are roasting, shave the corn off the cob and toss in a little butter. Add the corn to the baking dish after ten minutes and continue roasting for about 15-20 minutes, stirring a few times to ensure all sides of the veggies get roasted.
